Coconut-Ginger Greek Yogurt (and One More Reason to Eat Yogurt)

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M
aking my own Greek yogurt at least twice a week gives me an excuse to play with different flavors. Coconut-Ginger is my new favorite. Even if you aren’t crazy like me and make your own yogurt,  you can still enjoy this treat using unflavored store-bought regular or Greek yogurt.

But first,  the following question recently appeared in the comments regarding the protein content of Greek yogurt:  “If Greek yogurt is plain yogurt with the whey removed and whey is 100% protein, then why is Greek yogurt higher in protein than plain yogurt?”  To read my complete answer, click here.

In a nutshell, Greek yogurt is packed with protein. One more reason to eat more yogurt.

If you are going to eat lots of yogurt, it might as well be fun and interesting. Coconut and ginger make good partners in this tropical but mild flavored yogurt–perfect for a nutritious warm weather snack or dessert. Try it with kiwi fruit for more color.

coconut yogurt square 3

Notes:

  1. Cream of coconut is not the same as coconut milk. Calorically speaking, it is lethal. I try to limit myself to 1 1/2 teaspoons which isn’t too bad (about 33 calories) and well worth the tasty coconut flavor.
  2. Substitute grated coconut for shaved if necessary.  Grated coconut can be toasted in the microwave but shaved must be toasted in the oven at  350 degrees for as long as needed to turn golden brown.  Watch carefully and stir as necessary for even browning.
Coconut-Ginger Greek Yogurt
 
Plain Greek (or regular) yogurt flavored with cream of coconut, candied ginger and toasted shaved coconut.
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • 6-8 ounces plain Greek yogurt (I use nonfat)
  • 1½ teaspoon Cream of Coconut (found in the mixed drink department of the grocery store).
  • Candied ginger, finely minced (I use about ½ teaspoon)
  • Sweetener of choice i.e. honey, sugar, Splenda, Torani syrup, if desired
  • 1 tablespoon shaved, toasted coconut
Instructions
  1. In small bowl, whisk or stir cream of coconut, candied ginger into yogurt. Taste. If not sweet enough for you, add sweetener of choice.
  2. Sprinkle with toasted coconut immediately before serving so it will be crispy.
Notes
1.Cream of coconut is not the same as coconut milk. Calorically speaking, it is lethal. I try to limit myself to 1½ teaspoons which isn’t too bad (about 33 calories) and well worth the tasty coconut flavor. 2.Substitute grated coconut for shaved if necessary. Grated coconut can be toasted in the microwave but shaved must be toasted in the oven at 350 degrees for as long as needed to turn golden brown. Watch carefully and stir as necessary for even browning.

In addition to adding fruit, here are some other yogurt flavors from my archives:

skinny granola in yogurt

Coffee Greek Yogurt

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{ 5 comments… read them below or add one }

Jill June 13, 2010 at 4:57 pm

I didn’t need another reason to eat yogurt, but this sounds wonderful!

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Vivienne June 14, 2010 at 7:20 am

Great photos, and I love the combination of coconut, ginger and kiwi!
Had no idea that coconut cream can be that fattening though…eeek!

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M. June 14, 2010 at 6:25 pm

that looks divine…..toasted coconut, ginger yum!!!!
I eat yogurt everyday for breakfast but this is…..some special treat!
:)

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mike June 15, 2010 at 2:37 am

Looks rich and delicious. Almost sinful. I’m a coconut fanatic – and love crystallized ginger (powdered and ginger root too)! Love that you make your own – I do the yogurt “straining” for frozen yogurt (to make it richer) – but I will have to give this a try!

Reply

Mimi June 16, 2010 at 10:58 pm

A nice healthy treat.
Mimi

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